| 摘要: |
| 初步分析了酸性条件下牛乳酪蛋白纯体系稳定的机理，研究了酸性条件下增稠剂和螯合剂对酪蛋白纯体系稳定性的影响。结果表明，7 g/kg高酯果胶时添加0.6 g/kg三聚磷酸钠后，体系的稳定性最好；添加0.2 g/kg EDTA二钠后，体系的稳定性受热处理影响最小。 |
| 关键词: 酪蛋白纯体系 酸性条件 稳定性 增稠剂 螯合剂 |
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| On the stability of casein system in acidic condition |
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| Abstract: |
| The requirements of stable casein system under acidic condition were analyzed in this article,and the casein system stability added with thickening and chelating agents under the same condition were studied.The results showed that casein system with 7 g/kg HM and 0.6 g/kg sodium tripolyphosphate had the best stability,and heating almost had no effect on casein system with 7 g/kg HM and 0.2 g/kg ethylenedietertractic acid disodium salt. |
| Key words: casein system acidic condition stability thickening agent chelating agent |
